7601 EVERGREEN WAY SEA GALLEY 2018-01-02 MF Import

SNOI-,ONiISH HEALTH DISTRICT CcuraTouse Everest. V.da :.,ngton 99201 Area Cooe206 259.9440 CLARIS HYATT. Al.D., 1.'. P.H. h..nn Darn DAVID A. STOCKTON. M.P.A. E.rrrl.. A:m un DISTRICT VEMSEAS LC.•.TV >R October 2, 1979 Steven B. Dowen, President Sea Galley Stores, Inc. 7036 220th S.W. Mountlake Terrace, Washington 98043 Re: Proposed Sea Galley Restaurant 75th and Evergreen Way Everett, Washington 98203 Dear Mr. Dowen, Following are the requirements and comments from review of plans submitted (Ridenour, Cochran and Lewis, ALA Architects, and Bargreen Restaurant Equipment Co.): 1. Hot water tank is about thirty five feet from dish- washer booster tank. This permits hot water to cool in the line -enough so the sanitizing rinse water temperature might not always be hot enough. You will need a) to locate the hot water tank closer to the booster tank, or b) install a circulating pump on this hot water line, or c) oversize the booster tank. Insulating the line between the hot water supply tank and the booster tank will help but will not fully correct the deficiency. Hot rinse water must always be 18d'F. to 195o F. at the dishwasher rinse water manifold. 2. Hot water sanitizing dishwashers need provision for heat and steam removal. The wishbone design flues with exhaust slots over each end of the dishwasher which lead to the exhaust fan is probably the most efficient. 3. The light bulbs for the walk-in cooler and freezer, and for the cooking area hoods are to have protec- tive coverings. 4. The.bar four -compartment sink (shown as 3 compartment) and work counter is to have suitable lighting. This is usually done with one or more, about 14 watt fluore- scent tubes, mounted under the bar counter. It is important to mount them far enough under the bar to avoid glare in the operators face.